i love to cook food...shoot food. i love to play with food and i love to eat food...soooo, here are my comments, thoughts, recipes and pics of foods i come across. it might be on my plate, your plate, someone elses plate or my dream plate...

Friday, March 26, 2010

i like to call these little guys "SQUATTIE BISCOTTI". i made them small and didn't cut them on the diagonal so they would keep their stubby look. i don't know why, maybe just so i could eat more and not feel like a pigglette.

i really like these. they're great for breakfast, afternoon snack or late night nibble. i would, however, definitely suggest a smart beverage of some sort to enjoy with them. much like any biscotti, they are dry and you might feel the need for some dunking liquid. the hearty whole wheat flour really shines through, so if you're not on the whole wheat train, these aren't for you. most of the recipes i came across had a blend of white and wheat, but i wanted this for a healthy breakfast cookie and to me that means whole wheat ALL the way. half measures avail us nothing...besides, i'm trying to REALLY health it up lately...off to HAWAII ! in a week.

here's a tip i'd like to share for those who don't often make biscotti...as shown in the photo above, i like to do my second bake with the slices standing upright. most recipes say to lay flat on the sheet and some say to flip them and bake some more. when you stand them up they get an even toast on both sides and no need to flip. sounds logical, but not too many do it this way. i find that it works best. don't slice your loaf too thin or they will fall over.

mix eggs with extractAdd remaining ingredients and mix well.Divide dough in half. On greased baking sheet, form 2 logs about 2 inches wide and 13 inches long. biscotti dough is always very sticky. mine seems to glue to my hands whatever recipe i use. i try to use as little extra flour as possible, but do use some... just don't over flour yourself or your work surface.Bake 25 minutes at 350 degrees, then cool on rack for 5-10 minutes. if you have the time let them cool for 1 hour. i find that it make for a better slice when using nuts and berries.

6 comments:

These look incredible; as soon as Passover ends I'm on it. Also, I appreciate the photography; I maintain a food blog and have been mostly using my Blackberry for photos and I hate that it doesn't do justice to my work. Whatever tips you have (including the obvious -- "stop using my BlackBerry") would be awesome!

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About Me

ahhh...welcome to my little world of flavors. you'll see that my food obsessions vary from one extreme to the other. from nice safe little shortbreads and blondies to spicy chicken feet and BBQ pigs tails. I hope you enjoy the spectrum of goodies and follow Ruby and i on our our culinary trip to who knows where...my thought is...if it looks good, it'll taste even better AND IF IT LOOKS UGLY, I HAVE TO TRY IT !!!

lil' Ruby

*DISCLAIMER

Ruby is responsible for all posts while i am busy in the kitchen and behind the camera. As we all know, one with four legs has no opposable thumbs. She leans towards the hunt and peck method. So please we ask that you excuse any unintentional grammatical errors.